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Thursday, January 16, 2014

All About Balloon Vine (Cardiospermum halicacabum)

All About Balloon
Vine

Though technically an
herb, Indians use the leaves as the base of a few Indian dishes. Balloon vine’s
other descriptive monikers include “love in a puff,” and “heart seed vine.” It
was anointed its Latin name by Carl von Linne in 1753. Although its binomial
name sounds like the base of a juvenile joke, Cardiospermum means “heart seed,” in direct reference to the
heart-shaped imprint on the seeds.

Origin of Balloon
Vine

Balloon vine’s origins
are muddy, but the generally agreed upon range includes Brazil and eastern
Argentina, and possibly southern Mexico and the Caribbean. A few sources also
include India and Africa, but not all botanists agree on these inclusions. The
plant’s method of dispersal is debatable, with theories ranging from Europeans
carrying the herbs with them, to the seeds floating on their own through
various water channels. The ease of seed dispersal is indeed a credible reason
for balloon vine’s wide range of origin: like coconuts, the pod can float
across the ocean and remain viable for up to 25 weeks. Balloon vine has since
naturalized in Australia, and is an invasive species in New Zealand and East
Africa.

This plant has existed on
Indian soils for many centuries, but it’s not known how or when it arrived.
Daniel Austin, author of the book, “Florida Ethnobotany,” explains that its
ancient Sanskrit name, multiple regional names, and American names supports the
theory of a pre-Columbian history. If this is the case, balloon vines may have
grown in India long before the 1400s.

Availability of
Balloon Vine

India’s soils house two
types of these plants: small balloon vine (C.
corindum) and the one simply known as balloon vine (C. halicacabum). The former plant’s Latin name, corindum, means “heart of India.” Though
not well recognized as a food source among young city slickers, Indians have
had a strong relationship with the vine for eons, mostly for its medicinal
values. In Kerala, for example, the plant ranks as one of the state’s ten
sacred flowers. The plants grow in abundance throughout the plains in the
tropics, with their flowers blooming from summer to fall. Balloon vines prefer
hotter regions but can be found up to 4,000 feet along the Himalayas.

Few urban shops sell
balloon vine, but they are easily spotted in the wild from India’s southern
states all the way up north to Jammu and Kashmir. Indeed, most of India’s major
languages have a name for this plant. Those looking for balloon vine would do
best to search the villages, or call in a favor from the local vegetable vendor
who may be able to procure it from larger central markets. The older
generations living on a farm likely have the best knowledge of this plant.

Taste

Though
the mature leaves are too bitter and hairy to enjoy cooked or raw, the young
leaves may be used in recipes. The taste of balloon vine resembles many greens
with its grassy, earthy, astringent, bitter, and slightly salty taste. When
finely ground in a blender or food processor, however, the taste becomes bitterer
than even a bitter gourd. As a bitter green, the taste of balloon vine makes it
too strong to use as the only ingredient, such as making it the base of a salad
or green stirfry. Rather, it accentuates existing batters and soups.

Nutritional Value

According
to the book, “Nutritive Value of Indian Foods,” balloon vine leaves
(modakanthan keerai) contains the following values:

83.3g
Moisture

4.7g
Protein

.6g
Fat

9g
Carb

2.3g
Minerals

9.1kcal

61mg
Calcium

Health Benefits

One
of the main health benefits cited for balloon vine is its ability to treat
joint pain. It’s not uncommon to hear stories of an auntie or uncle making a
green fry in hopes of alleviating arthritis. One such joint pain remedy entails
boiling the leaves in water with cumin and asafetida for 15 minutes, adding
pepper, and then drinking the concoction. Juice made from the leaves also
treats earaches and is administered to reduce tumor sizes. Sri Lankans use the
young shoots to treat skeletal fractures.

In
the Trichy district of Tamil Nadu, locals take it to reduce constipation, and some
women swear by its ability to prevent gray hairs and regulate their menstrual
cycles. Applying a poultice made from the fresh flowering plant is also a
common method of alleviating skin conditions such as eczema, for which medical
studies have since confirmed its efficacy. As outlined in a study published by
the Pakistan Journal of Botany, parts
of the plant have also been used as a diaphoretic, diuretic, laxative,
stomachic, and sudorific. Additionally, balloon vines have been used to treat
rheumatism, bronchitis, and snake bites.

Scientific
studies on balloon vine are as follows:

--According
to a 2005 study published in the Indian
Journal of Experimental Biology, balloon vine extracts showed potent fever reducing qualities.

--A
2011 study published in the Journal of
Ethnopharmacology indicates that balloon extracts are a natural anti-inflammatory agent, while also
proving to be a rich source of antioxidants.

--As
per a 2010 study published in the Journal
of Phytology, balloon vine extracts showed inhibitory potential against
several types of bacteria strains.

--A
2008 study published in the Journal of
Applied Biomedicine found that the plant contains potent anti-diabetic properties: When tested
in diabetic rats, the extracts positively affected blood sugar and insulin
levels.

--A
2013 study published in Inflammation
Research affirms the plant’s traditional use as an anti-arthritic: Rats treated with the leaves experienced cartilage
regeneration, and the anti-inflammatory
compounds of the plant effectively scavenged harmful radicals that contribute
to arthritic inflammation.

--Another
2011 study published in the journal, Applied
Biochemistry and Biotechnology also confirms the plant’s traditional use as
an antiarthritic based on its collagen
restoration abilities.

--According
to a study published by the Asian Pacific
Journal of Cancer, balloon vine extracts may be a valuable cancer therapy tool on account of its
ability to combat the immunosuppressant activity of the common cancer drug,
cyclophosphamide.

--A
2000 study published in the Indian
Journal of Medical Research reveals that the shoot and fruit of balloon
vines have strong activity against both HIV-1
and HIV-2.

--A
2011 study published in the Journal of
Basic and Clinical Physiology and Pharmacology indicates that plant
extracts have hypolipidemic effects
against streptozotocin-induced rats.

--According
to a 2009 study published in the Internet
Journal of Pharmacology, balloon vine extracts displayed anti-anxiety benefits when measured in
rats enduring high stress situations.

Selecting Balloon
Vine

Look
for vibrant green leaves with no sign of yellow or browning. When lifted, the
bundle should not sag or wilt. Inspect the leaves carefully to ensure they haven’t
been bruised in transit.

Preparation Methods

Rinse
the bundle of leaves at least twice to ensure no dirt remains. Pat dry. As is
the case with all leafy greens, do not wash until ready for consumption;
otherwise, water will accelerate their spoilage. Store balloon vines by
wrapping in a paper towel, and then keeping in the fridge.

--When
adding to batters, it’s best to make
a paste: Chop the leaves (stems optional), then blend with a pinch of water.
The concoction should look gooey and pulpy.

--Add
the leaf paste to make a healthier, calcium-fortified dosa: Many living in Tamil Nadu recall with great delight (and in
many cases, horror) how their parents used to serve them this green, fermented
rice and dal pancake. Simply add the paste in a 1:2 ratio (1 part paste to 2
parts dosa batter). To make the batter, just soak 1 cup of par boiled rice, 1
cup of raw rice, and 1/3 cup of dal for at least two hours. Grind the dal and
rice (drizzle water to promote the grinding if necessary), and then combine the
paste with the batter. Mix until smooth. Next, let the batter ferment for 6
hours. Ladle thinly on a flat pan, and cook until golden brown. Serve with
coconut chutney.

--Stir
the paste into rice

--Include
sautéed greens to rasam recipes:
gently heat the leaves in oil at a low flame until their green hue brightens
and they begin to wilt. Add to the rasam base, or mulligatawny soup.

--Substitute these greens with recipes
calling for dandelion greens:
sprinkle a few young leaves in pasta, mashed potato, and on flatbreads.

I have 10 acres of land and they are fast growers. My cattle will only eat if they need to but bitter.. I never knew they had that much protein. Great information. I wonder how much I could make if I sold it for teas and seeds. Does anyone know about their pricing?